Stuffed Shells For One

This easy Stuffed Shells Recipe is made with 3 types of cheese covered in Marinara sauce and baked to perfection. A single serving comfort food classic!

this Recipe

The best stuffed pasta shells are filled with fluffy ricotta, melted mozzarella and Parmesan cheese, then topped with tomato or marinara sauce and baked. It’s the ultimate comfort food that can even be made ahead and refrigerated until you’re ready to enjoy it. While some versions of this baked pasta dish call for using fresh or frozen spinach, lemon, or other herbs, you really don’t need anything beyond the glorious cheeses. Ours is a basic single serving stuffed pasta recipe that cooks in just 30 minutes!

What Is The Difference Between Stuffed Shells And Manicotti?

Stuffed shells and manicotti are similar dishes. Stuffed shells are jumbo pasta shells made with conchiglie pasta and manicotti are shaped like large tubes. Both kinds of pasta are stuffed and baked although the cooking time may be different between the two.

Why This Recipe Works

• Easy to make: Stuffed shells are easier to make than lasagna! Simply cook the pasta, mix the filling, stuff the shells, and bake.
• Super cheesy filling: We mix creamy ricotta, shredded mozzarella, and grated Parmesan cheese with garlic powder and Italian seasoning to create the glorious filling.
• Tender baked pasta shells: We bake the stuffed shells covered first to trap in as much moisture as possible, then we uncover the pan to melt the cheese.
• Recipe doubles well: This recipe is made with 6 jumbo shells which we find to be the perfect amount for a single meal. If you’d like to make stuffed shells for two or to simply have a little extra for another meal, just double the ingredient amounts.

Ingredients

Ingredient Notes

See below for ways to use leftover ingredients.

These comforting stuffed pasta shells are made with easy-to-find ingredients. Here’s what you need:

• Shells: You will need 6 JUMBO pasta shells. Jumbo shells are the perfect size for stuffing. You can store dry pasta shells in an airtight container in your pantry or in another cool, dry place. Stored this way, dry pasta lasts for up to 2 years.
• Ricotta cheese: Use whole milk ricotta because it’s thicker and creamier than lower-fat versions and will melt better.
• Mozzarella cheese: This ingredient is used in the filling and on top of the shells. It melts beautifully into the ricotta which creates an extra-creamy filling.  I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn’t melt as well.
• Parmesan cheese: For best results, use freshly grated cheese. This cheese is used in the filling.
• Seasonings: Use salt, black pepper, garlic powder, and Italian seasoning. The main herbs in Italian seasoning are basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use one or two of these herbs instead.
• Marinara sauce: For convenience, use your favorite brand of store-bought tomato or marinara sauce or use our small batch homemade tomato sauce recipe.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Expert Tips

• Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. Stuffed shells come together quickly so it’s a good idea to have everything ready before beginning. Although this dish is easy to make, you might have questions about the process and many of your questions may be answered in the Ingredient Notes section and from the process photos and pro tips above. 
• Undercook your shells by 1 to 2 minutes because they will continue to cook when they bake. Most package instructions will note the time needed to perfectly cook al dente pasta. Al dente means firm to the bite. Overcooking the shells will make them flimsy and hard to stuff.
• Grate your cheese instead of purchasing pre-shredded bags of cheese. Pre-shredded cheese is coated with anti-caking agents and preservatives and does not melt as smoothly as freshly grated or shredded cheeses.

Frequently Asked Questions

Recipe Variations

Although I love this classic stuffed shells recipe just as it is, you might like to try these delightful variations. If adding additional ingredients, cook 2 to 3 extra shells to allow for the increase in the mixture.

• Protein: Stir about 2 ounces of cooked crumbled ground beef, ground turkey, or Italian sausage into the cheese mixture.
• Vegetables: Add mushrooms, spinach, kale, squash, or sun-dried tomatoes.
• Sauce: Swap out the marinara sauce for tomato sauce or creamy Alfredo sauce.
• Cheese: Use other types of cheese instead of the ones listed in this recipe. Try gruyere, fontina, or another good melting cheese.

Make Ahead And Storage Instructions

• To Make Ahead: The shells can be prepared a few days in advance. Follow the instructions as noted in the recipe right after assembly but before baking. Cover the casserole with foil and refrigerate until you are ready to bake it. When you are ready to bake the shells, take the dish out of the refrigerator and allow it to come up to room temperature while you preheat the oven. Bake as directed in the recipe.
• Leftovers: Refrigerate leftover stuffed shells in an airtight container for up to 3 days.
• Reheating: Warm leftovers in the microwave or oven until the shells are heated through and the cheese has melted.
• To Freeze: Fully assemble the shells in a small baking dish before baking and cover tightly with foil. Freeze for up to 3 months. To thaw, place the dish in the refrigerator overnight. Bake as directed.

Serving Suggestions

So many side dishes go well with stuffed shells. You might like to consider serving yours with a simple cucumber salad or French bread.

More Single Serving Pasta Casseroles

• Baked Ziti
• Baked Penne With Roasted Vegetables
• Vegetable Lasagna
• Beef Lasagna
• Hamburger Casserole
• Spinach Manicotti

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this easy stuffed shells recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Ricotta: Ricotta Cookies, Spinach Manicotti, Baked Ziti, Lasagna, Vegetable Lasagna, Fruit Quesadilla
• Mozzarella cheese: Chicken Margherita, Smashed Brussels Sprouts, Eggplant Parmesan, Portobello Mushroom Pizza, Personal Pepperoni Pizza, Chicken Tetrazzini
• Parmesan cheese: Chicken Cordon Bleu, Pasta Carbonara, Cheesy Baked Eggs, Mushroom Pasta, Hot Spinach Dip
• Garlic powder: Shrimp and Grits, Hash Browns, Sausage and Cheese Beer Bread, Tuna Salad, Sheet Pan Salmon
• Italian seasoning: Pork Tenderloin, Stuffed Bell Peppers, Lentil Stew, Broiled Tomatoes, Baked Shrimp, Tuscan Chicken
• Marinara sauce: Chicken Parmesan, Pizza Bowl, Slow Cooker Italian Chicken, Unstuffed Cabbage Rolls, Chicken Tenders

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